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Mint Chocolate Tart

Ingredients

200ml Waitrose Extra Thick Double Cream

25g unsalted butter

200g Waitrose

Chocolate Mint Thins, roughly chopped

1 tbsp whole milk

205g Waitrose

Sweet Pastry Case

Method

1. Put the cream in a small saucepan and gently heat until just below boiling. Remove the pan from the heat and stir in the butter and chocolates until smooth. Add the milk and stir well to combine. Pour into the pastry case and allow to cool. Chill for 2 hours in the fridge.